Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to ...

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...